Rachel Pitts, Fruitful Kitchen, Serves 8
2 carrots, peeled and thinly sliced diagonally
6 garlic cloves, peeled and thickly sliced
1½ tbsp Mount Zero Frantoio Extra Virgin Olive Oil
1 tbsp Mount Zero Red Wine Vinegar
½ tsp sea salt
½ tsp sweet paprika
¼ tsp chilli powder
a few large sprigs of thyme
about 1 cup of whole olives of your choice, rinsed
about ½ cup baby gherkins, rinsed
about ½ cup small pickled onions, rinsed
Bring a small saucepan of water to a boil, then add the carrot and garlic. Boil for 1 minute, then drain. Place in a bowl with the oil, vinegar, salt, paprika and chilli, stirring to combine, and leave to cool down.
Strip the thyme leaves from their stems, discarding the lower stems that are brown and dry, keeping the softer green stems. Chop the thyme and add to the carrots.
Mix in the olives, gherkins and onions. Leave the mixture to marinate, stirring occasionally, for 1 hour or more. If making the pickle in advance, store in the fridge.
